Directions
- 1Place red peppers, tomatoes, red onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper.
- 2Bake at 400°F for 30 minutes.
- 3Blend the roasted vegetables with cream cheese, chicken stock, and tomato bouillon.
- 4Pour the sauce into a pan.
- 5Add the cooked pasta to the sauce.
- 6Toss to coat the pasta evenly.
- 7Garnish with parsley and Parmesan cheese.
Ingredients
- 3 red peppers
- 3 Roma tomatoes
- 1 head of garlic
- 0.25 red onion
- 0 salt
- 0 pepper
- 1 cream cheese packet
- 0 chicken stock
- 0 tomato bouillon
- 0 pasta
- 0 parsley
- 0 Parmesan cheese
- 0 olive oil
Equipment
ovenblenderpan
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